Sunday, July 27, 2014

Thai Seafood Salad

I developed a serious craving for a seafood salad with lots of fresh ingredients, light and clean and full of flavour.  Must go with Thai.  I made a trip to Uwajimaya this morning to gather the necessary ingredients and plus some.  Uwajimaya continues to be my go-to spot for all seafood.  I came home with my salad ingredients, some hamachi collar which I marinated for tomorrow night's dinner and a couple of pieces of kasuzuke cod to go with my seafood buffet tonight.  Happy summer!

For the salad:
½ pound bay scallops
½ pound black cod, cut into small cubes
½ pound squid, cleaned and cut into thick rings
⅓ pound shrimp, cleaned and cut into small pieces if they're large, or left as is if small
5-6 ounces plum or cherry tomatoes, sliced in half
¼ cup thinly sliced red onion
½ cup cucumber
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint

2 tablespoons crispy shallots
Green leaf or butter lettuce for garnish/lining the plate

For the dressing:
¼ cup fresh lime juice
¼ cup fish sauce
3 tablespoons palm sugar syrup
1 garlic clove, finely chopped
1 tablespoon finely chopped ginger
freshly ground pepper
a few pepper flakes

For the poaching water:
6 cups water
¼ cup mirin
1 lime thinly sliced
¼ onion, sliced
5 slices of ginger
1 tablespoon kosher salt

Prepare a ice water bath.  Bring the poaching water to a boil.  Use a colander or large mesh spoon or skimmer to poach each of the seafood items separately. The bay scallops and black cod take maybe 60 seconds or less and the squid and shrimp maybe only about 30 seconds.  After poaching, immediately put each item into the ice water bath to stop cooking.
Drain and put onto a dish lined with paper towels.  
Cover with plastic wrap and refrigerate until chilled.  I prepped this in the morning for use tonight.  

Combine the dressing ingredients.
Toss all of the salad ingredients with the dressing, except the crispy shallots and lettuce.  You may not need all the dressing, use just enough to lightly coat the salad ingredients.
Line a plate with pieces of lettuce and top with the salad.  Serve with the crispy shallots on top.  Craving satisfied.

Monday, July 7, 2014

Grilled Costata Romanesco Zucchini

Tonight we're enjoying our first zucchini pick of the season.  We left for a couple of days and when we got home, these two were on the vines. 
I was so happy, but I think Chris was a little afraid he was going to actually have to eat them.  They weighed in at 1 pound 14 ounces each.  Certainly no prize winning weight, but I'm a proud momma.  It may seem like I'm bragging a bit (and I am) whenever I talk about veggies from our garden.  But I do feel a sense of pride and am just so happy when anything comes out of our little garden.  I mean, I grew it!  Isn't that so much fun?  The round one is a Ronde De Nice and the long one is a Costata Romanesco.  I'm grilling the Romanesco tonight to go with some flank steak and corn.

1 - 1 lb 14 oz zucchini or a few smaller zucchini

⅓ cup extra virgin olive oil
¼ cup rice vinegar
2 tablespoons light soy
½ teaspoon sesame oil
1 ½ teaspoons sesame seeds
1 clove garlic, finely chopped

Whisk ingredients together to make a vinaigrette.
Slice the zucchini cross-wise at an angle into ¼" thick slices
Toss the zucchini with ¾ of the vinaigrette and let sit for 10 minutes and toss again.
Prepare a hot grill.  Grill zucchini until is tender, but not too soft or soggy.

To finish: 
2 tablespoons toasted pine nuts
2 tablespoons thinly sliced scallions, green portion only

Sprinkle pine nuts and scallions over top of the zucchini.  If you'd like, drizzle a bit of the reserved vinaigrette over top as well.